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Vegan Chocolate Raspberry Tart

May 4, 2022 by kindrootsfood Leave a Comment

This Vegan Chocolate Raspberry Tart is inspired by my lovely mother. A woman that appreciates all the best things in life like chocolate. Especially when that chocolate is paired with something delicious like raspberry or mint. I’ve made her countless chocolate desserts over the years so when I decided to start working on a vegan chocolate dessert, I immediately thought of her. And what better time to post this recipe than the week of Mother’s Day?

A white scalloped cake stand is sitting on top of a wood table. In the cake stand is a vegan chocolate raspberry tart with raspberries and mint leaves on top.

My first idea was to make a chocolate mousse that I could serve along with fresh raspberries. I had quite a few failed attempts but one of them turned out to be a delicious silky pudding. Not what I was aiming for, but so so good. Pudding is an odd dessert to serve to adults and it makes me think of hospitals (does anyone else feel this way?). After some brainstorming, I decided to adapt it to a tart with layers of crust, raspberry, and a thick, chocolatey, rich filling.

To make this Vegan Chocolate Raspberry Tart, you start by making the crust which I adapted and vegan-ized Blossom to Stem’s Chocolate Shortbread Crust . It comes together easily by combining all the crust ingredients into a thick dough. The crust dough is pressed into the bottom of a parchment lined 9 inch springform pan. It’s baked and then removed from the oven to cool briefly. While the crust is baking, it’s time to make the chocolate filling. It starts with a combination of sugar, cocoa powder, cornstarch, and salt. Oat milk is slowly added and whisked until combined and smooth. It is stirred constantly over low heat until it thickens. Vegan chocolate is added and whisked in well. To assemble the tart, a thin layer of raspberry jam or preserves are spread on the crust and the chocolate filling is poured and spread evenly over it. It cools and sets overnight before digging in. I love decorating this with fresh raspberries to make it a total stunner.

A close up of raspberries and mint leaves sitting on top of a chocolate tart which is sitting on a white scalloped cake stand.
Vegan Chocolate Raspberry Tart
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Vegan Chocolate Raspberry Tart

Recipe by kindrootsfoodCourse: dessertDifficulty: easy
Servings

8

servings
Hands on Time

30

minutes
Cooking Time

20

minutes

A vegan chocolate raspberry tart with layers of chocolate shortbread crust, raspberry jam, and silk rich chocolate.

Ingredients

  • Chocolate Shortbread Crust:
  • 1 cup all-purpose flour

  • ½ cup confectioners’ sugar

  • ¼ cup cocoa powder

  • ¼ teaspoon salt

  • ½ cup of plant-based butter, melted (I used Miyoko’s which is cashew based)

  • ½ teaspoon vanilla extract

  • 1 tablespoon of non-dairy milk or water

  • Chocolate Raspberry Filling:
  • ½ cup of raspberry jam

  • ⅓ cup granulated sugar

  • ⅓ cup unsweetened cocoa powder

  • ¼ cup cornstarch

  • ¼ teaspoon salt

  • 2 cups oat milk

  • 1 teaspoon vanilla extract

  • 1 cup vegan chocolate chips (I used Enjoy Life Dark Vegan Chocolate Morsels)

Directions

  • Chocolate Shortbread Crust:
  • Preheat the oven to 350 degrees.
  • In a medium bowl, combine dry ingredients (flour, confectioners’ sugar, cocoa powder, and salt) whisking well to combine.
  • Add in melted butter, vanilla extract, and milk/water. Mix well using a rubber spatula or spoon.
  • Line a 9 inch springform pan with a circle of parchment paper.
  • Using your hands or the bottom of a measuring cup, spread the crust evenly in the parchment lined pan.
  • Bake for 18-20 minutes. Chocolate crust is hard to tell when it’s baked because of the color. Look for the crust to firm up and become matte.
  • Set aside to cool briefly.
  • Chocolate Raspberry Filling:
  • In a medium saucepan, whisk together sugar, cocoa powder, cornstarch and salt. Slowly add the milk and vanilla extract and whisk together to remove large clumps.
  • Place over low-medium heat and use a heat-proof rubber spatula to continuously stir, ensuring that you’re scraping the sides and bottoms to prevent burning. Continue to stir over heat for 5-6 minutes until starting to thicken.
  • When it’s thick enough to coat the back of the spatula, turn off the heat, add the chocolate chips, and stir until chocolate chips have melted and are evenly combined.
  • On the semi-cooled (about 5 minutes out of the oven) crust, gently spread the raspberry jam evenly across the crust.
  • Gently pour the chocolate filling over the raspberry jam layer and spread evenly.
  • Cover and move to the fridge to cool for 4+ hours or overnight.
  • Decorate with fresh raspberries and enjoy!

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1/2 cup vegan butter, melted
2 flax eggs (2 tablespoons of ground flax seed mixed with 6 tablespoons of water)
1 teaspoon vanilla
2 cups all purpose flour 
1 cup sugar 
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon 
1/4 teaspoon salt

Instructions:
1. Preheat the oven to 350 and prep a loaf pan by greasing the sides and bottom lightly.
2. Mash the bananas with the back of a fork.
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4. Add in the remaining ingredients and mix until combined.
5. Pour batter into prepared loaf pan.
6. Bake for 55-60 minutes until edges are brown and the middle is set. Enjoy!
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